Guide to Sources for Agricultural and Biological Research


Author: J. Richard Blanchard,Lois Farrell

Publisher: Univ of California Press

ISBN: 9780520032262

Category: Reference

Page: 735

View: 1145

A guide to information sources including abstracts and indexes, library catalogs, government publications, review literature, book reviews, congresses and conferences, dissertations, research in progress, translations, dictionaries, encyclopedias, thesauri, abbreviations, directories, lists of periodicals, handbooks and yearbooks, works on experimental procedures, and classification systems.



Author: Food and Nutrition Information Center (U.S.)

Publisher: N.A


Category: Food service

Page: 286

View: 4889

Hotel Management and Operations


Author: Michael J. O'Fallon,Denney G. Rutherford

Publisher: John Wiley & Sons

ISBN: 0470177144

Category: Business & Economics

Page: 494

View: 490

Hotel Management and Operations, Fifth Edition provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; “As I See It” and “Day in the Life” commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.

Improving Food and Beverage Performance


Author: Keith Waller

Publisher: Routledge

ISBN: 1136396403

Category: Business & Economics

Page: 212

View: 9356

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Supervision and Leadership in Tourism and Hospitality


Author: Lynn Van der Wagen,Christine Davies

Publisher: Cengage Learning EMEA

ISBN: 9780304706860

Category: Business & Economics

Page: 188

View: 6327

A guide to supervision and leadership in the tourism and hospitality industry. It focuses on managing workplace operations and the management of staff, including job design, selection and training, and monitoring workplace performance. It also deals with policies and procedures.